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Tahini and Olive Oil Granola

The rich and creamy flavor of tahini coats this salty-sweet granola. Maple and date syrup give it a complex sweetness. Fruity olive oil gives it a crunchy, golden texture while it bakes.
Prep Time10 mins
Active Time25 mins
Course: Breakfast
Keyword: cereal, granola, oats, vegan
Yield: 6 cups

Materials

  • 2½ cups (240 g) old-fashioned oats (not instant or quick cooking)
  • 1 cup (100 g) pecans (or any other nut)
  • ½ cup (25 g) coconut chips, unsweetened
  • ⅓ cup (50 g) pumpkin seeds (pepitas)
  • 2 tbsp sesame seeds
  • ⅔ cup (150 ml) tahini paste
  • ⅓ cup (80 ml) olive oil
  • ⅓ cup (60 g) brown sugar, lightly packed
  • ¼ cup (60 ml) maple syrup
  • ¼ cup (60 ml) date syrup (see note below)
  • 2 tsp vanilla extract
  • 1½ tsp salt
  • ¼ cup (55 g) dried fruit (cherries, cranberries, currants, raisins, etc)

Instructions

  • Preheat oven to 350°F (180°C). In a large bowl, combine the oats, nuts, coconut chips, pumpkin seeds and sesame seeds. Mix well.
  • In a medium bowl, combine the tahini, olive oil, brown sugar, maple syrup, date syrup (if using), vanilla and salt. Whisk to combine. Pour over the oat mixture and stir to coat everything well.
  • Spread granola in an even layer on a large, rimmed baking sheet. Bake for 20-25 minutes, stirring every 5 minutes if you like small clumps. For clumpier granola, stir only once halfway through baking. Bake until very dark, golden brown for an extra crisp granola (add an extra 5 minutes).
  • Remove from oven and allow to cool enough to handle (about 20 minutes). Scrape and break up clumps into the texture you prefer. Stir in the dried fruit. Once completely cool, store in an airtight container for up to two weeks.

Notes

-if you prefer not to use date syrup, you can use all maple syrup instead (1/2 cup) or substitute the date syrup with 2 tablespoons molasses or sorghum. 
-do not let the granola cool for a long period of time on the sheet pan. It becomes very hard to remove. Scrape it from the sheet pan as soon as it is cool enough to handle. 
-recipe adapted from Sababa by Adeena Sussman. Published 2019 by Avery, an imprint of Penguin Random House. Purchase the book here.